RU2449572C1 - Lagenaria paste production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the technology of preserved appetisers production. The method envisages preparation of recipe components, cutting, frying in vegetable oil and milling lagenaria, carrots, bulb onions and white vegetables, milling greens, sunflower flour pouring with drinking water and maintenance for swelling, mixing the listed components (while heated) with tomato paste, apple puree, sweet pepper puree, sugar, salt, hot black pepper and allspice, packing, sealing and sterilisation.

EFFECT: invention allows to produce appetiser preserves with low adhesion to container walls from non-traditional raw materials.

Description

The invention relates to a technology for the production of canned snacks.

It is known to use lagenaria in raw, fried, pickled, stewed or salted form for the preparation of culinary dishes (http://sadfaq.ru/legenaria).

A known method of obtaining caviar from squash, which includes preparing the recipe components, cutting, frying in vegetable oil and chopping squash, carrots, onions and white roots, chopping herbs, mixing these components when heated with tomato paste, applesauce, mashed sweet pepper, sugar, salt, bitter black pepper and allspice, packing the resulting mixture, sealing and sterilization (Collection of technological instructions for the production of canned food. Volume I. - M .: APPP Konservplodo vosch ", 1990, s.153-202).

The disadvantage of this method is the high adhesion to the container walls of the resulting target product.

The technical result of the invention is to obtain a new vegetable caviar from unconventional raw materials with reduced adhesion to the walls of the container.

This result is achieved by the fact that the method of obtaining caviar from lagenaria involves the preparation of prescription ingredients, cutting, frying in vegetable oil and chopping lagenaria, carrots, onions and white roots, chopping herbs, pouring with drinking water and holding to swell sunflower flour, mixing the listed components when heated with tomato paste, applesauce, mashed sweet pepper, sugar, salt, black bitter pepper and allspice, packing the mixture, sealing and sterilization, and components are used in the following ratio of costs, parts by weight:

lagenaria 1160.37 carrot 40,2-41,23 onion 38.2-38.69 white roots 10.3-10.47 greenery 4.4 sunflower flour 25 vegetable oil 81 tomato paste, in terms of 30% solids content 54.1 applesauce, in terms of 10% solids content 53.9 sweet pepper puree, in terms of 7% solids content 40.7 sugar 7.6 salt 15,2 black bitter pepper 0.505 allspice 0.505 water before the release of the target product 1000.

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Prepared lagenaria, carrots, onions and white roots are chopped, fried in vegetable oil and chopped on a spinning top or wiper.

The prepared greens are ground in a spinning top.

Sunflower flour according to TU 9146-034-27147091-09 is poured with drinking water in a ratio by weight of about 1: 5 and maintained for swelling.

The listed components in the recipe ratio are mixed when heated with tomato paste, applesauce, mashed sweet pepper, sugar, salt and ground black pepper and allspice. The resulting mixture is packaged, sealed and sterilized to obtain the target product.

When using tomato paste, and / or applesauce, and / or sweet pepper puree with a dry substance content that does not coincide with the formulation, recalculate their costs for the equivalent dry matter content according to known dependencies (Collection of technological instructions for the production of canned food. Volume I . - M .: APPP "Konservlodozyot", 1990, p.124).

The costs of the components are given taking into account the norms of waste and losses of the corresponding types of raw materials. The costs presented in the form of intervals cover their possible change in the shelf life of raw materials.

The canned food obtained using the described technology is similar in organoleptic properties to the product according to the closest analogue.

To confirm the indicated technical result, cans of type I-82-500 containing products obtained by the described technology and by the closest analogue were opened and mounted with the neck down. After 10-15 minutes, the experimental product completely drained from the can. The product by the closest analogue did not completely drain, but began to dry on the walls of the can.

Thus, the proposed method allows to obtain new canned snacks from unconventional raw materials with low adhesion to the walls of the container.

Claims (1)

A method of obtaining caviar from lagenaria, which includes preparing the recipe components, cutting, frying in vegetable oil and chopping lagenaria, carrots, onions and white roots, chopping greens, pouring with drinking water and exposure to swell sunflower flour, mixing the listed components when heated with tomato paste , applesauce, mashed sweet pepper, sugar, salt, black bitter pepper and allspice, packaging the resulting mixture, sealing and sterilization, and the components are used in the following it is the ratio of costs, parts by weight:
lagenaria 1160.37 carrot 40,2-41,23 onion 38.2-38.69 white roots 10.3-10.47 greenery 4.4 sunflower flour 25 vegetable oil 81 tomato paste in terms of 30% solids content 54.1 applesauce in terms of 10% solids content 53.9 sweet pepper puree in terms of 7% solids content 40.7 sugar 7.6 salt 15,2 black pepper 0.505 allspice 0.505 water before the release of the target product 1000